8 hard-cooked eggs
1 tomato, seeded and diced
1 ½ tsp sweet leaf basil, ground
1 cup cucumber, peeled, de-seeded, and diced
1 lb loaf pesto bread, (round loaf)
2 oz bacon, pre-cooked
½ cup fat-free Zesty Italian salad dressing
Place eggs in large pan.
Cover with water and bring to a boil.
Cover, remove from heat, and let stand 15 - 17 minutes.
Place eggs in cold water.
Peel when cooled.
Cut top off round pesto loaf.
Make a bread bowl, leaving about ½ inch wall of bread. Cut 1 cup of the leftover bread into cubes and toast in the oven for about 5 minutes at 350 degrees F.
Dice eggs, tomato, and cucumber.
Heat bacon in microwave until crisp and then chop coarsely.
In a large bowl combine tomato, basil, eggs, cucumber, and bacon.
Add salad dressing and toss lightly to mix.
Just before serving, mix in toasted bread and transfer salad to the hollowed out pesto loaf.
Sugar: 1g
:
Calcium: 59mg
Calories: 275kcal
Carbohydrates: 34g
Cholesterol: 192mg
Fat: 9g
Fiber: 2g
Iron: 1mg
Monounsaturated Fat: 1g
Polyunsaturated Fat: 1g
Potassium: 165mg
Protein: 14g
Saturated Fat: 3g
Sodium: 771mg
Vitamin A: 420IU
Vitamin C: 3mg
